Beef Short Rib Chili with Creamy Polenta

Preheat oven to 325°F (160°C).

Season short ribs generously with salt and pepper.

Heat olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Sear short ribs on all sides until browned. Remove short ribs and set aside.

Add onion, red bell pepper, and jalapeño (if using) to the pot and cook until softened, about 5-7 minutes. Add garlic, chipotle peppers, and adobo sauce and cook for 1 minute more.

Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 30 seconds, stirring constantly.

Add tomato paste and cook for 1 minute, stirring constantly.

Pour in beef broth and diced tomatoes. Bring to a simmer, scraping up any browned bits from the bottom of the pot.

Return short ribs to the pot, making sure they are mostly submerged in the liquid. Bring back to a simmer, then cover and transfer to the preheated oven.

Braise for 3-3.5 hours, or until the short ribs are very tender and easily shredded with a fork. Check liquid level occasionally, adding more broth if needed.

While the short ribs are braising, prepare the polenta. Bring water and milk (if using) to a boil in a saucepan. Gradually whisk in polenta, whisking constantly to prevent lumps.

Reduce heat to low and cook, stirring frequently, for 25-30 minutes, or until the polenta is creamy and thickened. Stir in butter and parmesan cheese (if using). Season with salt and pepper to taste.

Once the short ribs are tender, remove them from the pot and let them cool slightly. Shred the meat with two forks, discarding the bones and any excess fat.

Return the shredded beef to the pot with the chili sauce. Stir in the chopped dark chocolate and let it melt completely. Taste and adjust seasoning as needed.

To serve, spoon creamy polenta into bowls and top with the beef short rib chili. Garnish with fresh cilantro.